Mateo’s Crunch Wraps
By Stephanie Ganz
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Quantity:
1 servings
With all due praise to a certain fast food taco chain for introducing the world to crunch wraps, I have to say this homemade version is even better. Use your favorite taco toppings and, of course, plenty of salsa, to make these fast food fake outs your own custom creation.
Ingredients
2 Tablespoons Olive Oil, divided
1 lb Ground Beef
2 tablespoons Taco Seasoning
¼ Cup Water
5 Burrito-Size Flour Tortillas
¾ Cup Nacho Cheese (Use Mateo's Nacho Cheese Sauce for EXTRA awesomeness)
2 Cups Tortilla Chips
½ Cup Sour Cream
1 ½ Cup Romaine Lettuce, shredded
1 Cup Tomatoes, Diced
½ Cup Mateo's Medium Salsa
2 Cups Mexican Cheese Blend, Shredded
Instructions
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Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add ground beef, and break up with a wooden spoon, cooking until no pink remains. Add taco seasoning, stir to combine, and cook for 1-2 minutes. Add water, reduce heat to medium, and allow to simmer for another 5 minutes, or until the water is absorbed. Set aside, wipe out the pan, and keep it handy for the last step.
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Cut one tortilla into quarters, and use a paring knife to round the edges. Place tortillas on a microwave safe plate covered with a damp paper towel, and microwave for 30 seconds. Leave them in the microwave while you work on the other ingredients.
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Create an assembly line of tortillas and toppings, and construct each of your four crunch wraps: Divide the ground beef evenly among the tortillas. Top each one with an equal amount of nacho cheese. Add tortilla chips, sour cream, lettuce, tomatoes, salsa, and cheese.
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Take one of the tortilla quarters, and place it on top, and then wrap the bigger tortilla up around that piece, creating a seal. Heat 1 tablespoon of olive oil in your large skillet, and add the crunch wrap, seam side down. Toast until golden brown on each side. Repeat with the remaining crunch wraps, and serve immediately.
